Ingredients:

  • 1.5 lbs lean ground beef (85/15)
  • 1 large yellow onion, diced small
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tsp smoked paprika
  • 4 large russet potatoes (approx. 2 lbs), peeled and sliced 1/8-inch thick
  • 2 cups carrots, peeled and sliced into thin coins
  • 1 cup frozen sweet peas
  • 10.5 oz condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1/2 tsp dried thyme

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, brown the ground beef and diced onion, breaking the meat into small crumbles until the beef is browned and onions are translucent.
  3. Stir in the minced garlic, salt, pepper, and smoked paprika. Cook for 60 seconds until fragrant, then drain any excess fat from the pan.
  4. Layer half of the sliced potatoes in the bottom of the prepared baking dish, overlapping slightly. Season lightly with salt.
  5. Spread the cooked beef and onion mixture evenly over the potatoes, followed by a layer of sliced carrots and frozen peas.
  6. Add the remaining sliced potatoes as the final vegetable layer.
  7. In a medium bowl, whisk together the condensed soup, whole milk, and dried thyme until smooth. Pour the mixture evenly over the casserole layers.
  8. Cover the dish tightly with aluminum foil. Bake for 1 hour 15 minutes.
  9. Remove the foil, sprinkle the shredded cheddar cheese across the top, and bake uncovered for an additional 15 minutes until the potatoes are tender and the cheese is golden and bubbly.